Lately when shopping at the market I have to restrain myself from dancing down the produce aisles singing “It’s the most wonderful time of the year”. There are so many wonderful choices and many fruits and vegetables are at their peak of flavor. While you can buy tomatoes any time of year they are never better than now and if you grow them yourself you know you can never have too many recipes including them. This casserole really intensifies the tomato flavor by baking them in the oven and the crumbly cheesy topping is perfect for soaking up every bit of their sweet juiciness. This dish is great served as breakfast or lunch.

Kristy

Ingredients:

  • 2 pints grape or cherry tomatoes or enough to cover the bottom of a 2 quart baking dish
  • 2 large eggs
  • 1 cup low fat milk
  • 1 tbsp Sweet Heat Chili Sauce
  • 1/2 tsp sea salt or to taste
  • 1/2 tsp freshly ground black pepper or to taste
  • 2 cups (about 4 slices) whole wheat bread, cubed (a couple days old and a little dryed out is best)
  • 2 tbsp extra virgin olive oil
  • 1/2 medium size onion, diced
  • 1/2 red or yellow sweet bell pepper, diced
  • 4 ounces mushrooms, diced
  • 1 clove garlic, minced
  • 1 cup fresh spinach, chopped
  • 1/2 cup Gruyere or Emmentaler or even swiss cheese, shredded

Preparation:

  1. Whisk the eggs in a large bowl. Add the milk, chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix until blended.
  2. Add the cubed bread, fold gently until the bread is well coated with the egg mixture.
  3. Refrigerate while preparing the rest of the ingredients.
  4. Preheat the oven to 350 degrees.

    Toss the tomatoes in oil and pierce with a sharp knife

  5. Place 1 tsp of oil in the baking dish. Add the tomatoes to the dish and toss to coat the tomatoes in the oil. With a sharp knife pierce each tomato once.
  6. Heat the remaining oil in a large skillet over medium high heat. Add the onions, bell pepper and mushrooms.
  7. Saute until the onions are clear and any juice from the mushrooms has cooked off, about 4-5 minutes.
  8. Add the garlic and stir to blend.
  9. Add the spinach and cook until wilted, about 2 minutes.
  10. Season with the remaining salt and pepper.
  11. Turn off the heat and let cool slightly.

    Fold the vegetables and cheese into the egg mixture

  12. Once cooled, add the vegetables and all of the cheese except 2 tbsp to the egg mixture. Fold gently to combine.
  13. Spread over the tomatoes and sprinkle the remaining cheese over the top.

    Bake uncovered 40-45 minutes

  14. Bake uncovered 40-45 minutes or until the bread topping is set in the center.
  15. Let cool 5 minutes and serve.

Nutritional Info:

Makes 4 breakfast or lunch servings or 6 smaller servings as a side dish.

Nutrients per serving: Calories: 288, Cal. from Fat: 136.5, Total Fat: 15.5g, Sat. Fat: 5.5g, Carbs: 23.5g, Fiber: 4g, Sugars: 11g, Protein: 14g, Sodium: 480mg, Chol: 121mg

Notes:

Leftovers can be refrigerated for 1-2 days.

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